Cheesy Mexican Beef and Rice Skillet – A Weeknight One-Pan Favorite
This is the kind of dinner you make when everyone’s hungry and no one wants a sink full of dishes. It’s hearty, comforting, and loaded with zesty flavor—without a long list of complicated steps. Ground beef, tender rice, and melty cheese come together in one skillet with warm spices and a little kick.
It’s family-friendly, budget-friendly, and ready in about 30 minutes. Make it once, and you’ll keep it in the weekly rotation.
Cheesy Mexican Beef and Rice Skillet - A Weeknight One-Pan Favorite
Ingredients
Method
- Warm the skillet: Place a large, deep skillet over medium-high heat.Add a drizzle of olive oil if using lean beef.
- Brown the beef: Add the ground beef and break it up with a spatula. Season lightly with salt and pepper. Cook until browned with little pink left, about 5–6 minutes.Spoon off excess fat if needed.
- Cook the aromatics: Stir in the diced onion and cook 2–3 minutes, until softened. Add the minced garlic and cook 30 seconds, just until fragrant.
- Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds so the spices toast and release flavor.
- Add rice and liquids: Pour in the uncooked rice, beef broth, and the undrained diced tomatoes with green chiles.Stir well, scraping the bottom to loosen any browned bits.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer 15 minutes, without lifting the lid, until the rice is tender and most liquid is absorbed.
- Stir in extras: Fold in corn and black beans. If the mixture looks dry, add a splash more broth.Taste and adjust salt and pepper.
- Add cheese: Sprinkle the shredded cheese evenly over the top. Cover and cook 2–3 minutes, until melted and gooey.
- Finish: Remove from heat. Squeeze fresh lime juice over the skillet and sprinkle with cilantro or green onions.
- Serve: Scoop into bowls and add optional toppings like sour cream, jalapeños, avocado, or hot sauce.
What Makes This Recipe So Good
- One pan, minimal mess: Everything cooks in the same skillet, from browning the beef to melting the cheese.
- Big flavor, simple ingredients: Pantry staples like chili powder, cumin, and canned tomatoes bring bold taste without effort.
- Quick and satisfying: It’s ready fast, but still feels like a complete, home-cooked meal.
- Flexible and forgiving: Swap in beans, veggies, or different cheeses. Use what you have.
- Great for leftovers: The flavors actually get better as they sit, making lunches the next day a win.
Shopping List
- Ground beef: 1 pound (85–90% lean is ideal)
- Yellow onion: 1 small, diced
- Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
- Long-grain white rice: 1 cup, uncooked (do not use instant)
- Beef broth: 2 cups (low sodium preferred)
- Tomatoes: 1 can (14.5 ounces) diced tomatoes with green chiles, undrained
- Corn: 1 cup frozen or 1 can (drained)
- Black beans: 1 can (15 ounces), drained and rinsed (optional but recommended)
- Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano
- Salt and pepper: To taste
- Cheese: 1½ to 2 cups shredded Mexican blend or cheddar
- Olive oil: 1 tablespoon (if your beef is very lean)
- Lime: 1, for squeezing over at the end
- Fresh cilantro or green onions: Chopped, for garnish
- Optional toppings: Sour cream, sliced jalapeños, avocado, hot sauce
How to Make It
- Warm the skillet: Place a large, deep skillet over medium-high heat.Add a drizzle of olive oil if using lean beef.
- Brown the beef: Add the ground beef and break it up with a spatula. Season lightly with salt and pepper. Cook until browned with little pink left, about 5–6 minutes.Spoon off excess fat if needed.
- Cook the aromatics: Stir in the diced onion and cook 2–3 minutes, until softened. Add the minced garlic and cook 30 seconds, just until fragrant.
- Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds so the spices toast and release flavor.
- Add rice and liquids: Pour in the uncooked rice, beef broth, and the undrained diced tomatoes with green chiles.Stir well, scraping the bottom to loosen any browned bits.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer 15 minutes, without lifting the lid, until the rice is tender and most liquid is absorbed.
- Stir in extras: Fold in corn and black beans. If the mixture looks dry, add a splash more broth.Taste and adjust salt and pepper.
- Add cheese: Sprinkle the shredded cheese evenly over the top. Cover and cook 2–3 minutes, until melted and gooey.
- Finish: Remove from heat. Squeeze fresh lime juice over the skillet and sprinkle with cilantro or green onions.
- Serve: Scoop into bowls and add optional toppings like sour cream, jalapeños, avocado, or hot sauce.
Storage Instructions
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers.Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium with a splash of broth or water to loosen. Microwave in 60–90 second bursts, stirring between, until hot.
- Cheese tip: If reheating looks dry, add a bit of cheese at the end to refresh the creaminess.
Why This is Good for You
- Balanced meal: You get protein from the beef and beans, complex carbs from rice, and fiber from tomatoes, beans, and corn.
- Customizable nutrition: Swap in brown rice, add bell peppers or zucchini, or use reduced-fat cheese to suit your goals.
- Energy-friendly spices: Chili powder and cumin bring flavor without extra sugar or heavy sauces.
- Satisfying and portion-friendly: The fiber and protein help you feel full, making it easier to stick to reasonable portions.
What Not to Do
- Don’t use instant rice with the same liquid ratio: It will overcook and turn mushy.If you must use instant rice, add it near the end with less liquid and cook briefly.
- Don’t skip toasting the spices: Blooming them in the pan unlocks deeper flavor.
- Don’t lift the lid while simmering: You’ll lose steam and delay the rice cooking evenly.
- Don’t over-salt early: Canned tomatoes and broth add salt. Taste after simmering and adjust as needed.
- Don’t drown it in liquid: If it’s too soupy, the rice can turn gummy. Add broth gradually if needed.
Alternatives
- Protein swaps: Use ground turkey, chicken, or plant-based crumbles.Chorizo adds smoky spice; mix half-and-half with beef for richness.
- Grain options: Brown rice works but needs more liquid and time (about 1/2 to 1 cup extra broth and 15–20 more minutes). Quinoa cooks faster and brings extra protein.
- Cheese choices: Monterey Jack melts beautifully; pepper jack adds heat. For a lighter option, use part-skim mozzarella and a sprinkle of cotija on top.
- Veggie boosts: Stir in diced bell peppers, zucchini, or spinach.Add them with the onion so they soften properly.
- Mild vs. spicy: Choose mild diced tomatoes with green chiles for gentle heat, or use hot and add sliced jalapeños for a kick.
- Make it creamy: Stir in a few tablespoons of cream cheese or sour cream before adding the shredded cheese.
FAQ
Can I make this gluten-free?
Yes. Most versions are naturally gluten-free if your broth and spices are certified gluten-free. Check labels on broth, spice blends, and canned tomatoes to be safe.
What if I only have instant rice?
Cook the beef, onions, and spices as directed.
Add broth and tomatoes, bring to a simmer, then stir in instant rice and reduce heat. Cover and cook 5–7 minutes, checking early to prevent mushiness. Use less broth than the original recipe and add more only if needed.
How do I prevent the rice from sticking to the pan?
Use a heavy-bottomed skillet, keep the heat at a gentle simmer, and don’t stir too often while the rice cooks.
Scrape up browned bits before adding rice and liquids so nothing burns on the bottom.
Can I use leftover cooked rice?
Yes. Reduce the broth significantly—start with about 1/2 cup—and simmer the beef mixture until flavorful and slightly thick. Fold in the cooked rice, beans, and corn, and heat through before adding cheese.
How spicy is this recipe?
It’s moderately mild as written, depending on the tomatoes with green chiles.
For less heat, use plain diced tomatoes and skip the chiles. For more heat, add cayenne, hot sauce, or pepper jack cheese.
What’s the best cheese for melting?
A Mexican blend, Monterey Jack, or cheddar melts smoothly. Shred your own if possible—pre-shredded cheeses can be coated with anti-caking agents and don’t melt quite as well.
Final Thoughts
This Cheesy Mexican Beef and Rice Skillet is the kind of recipe that makes weeknights easier.
It’s quick, comforting, and endlessly adaptable, with bold flavor and minimal cleanup. Keep the basics on hand—ground beef, rice, canned tomatoes, and cheese—and you can pull this together anytime. Add toppings, swap ingredients, or double it for leftovers.
However you make it, it’s a reliable crowd-pleaser that tastes like more work than it is.
